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What Is Ash Content in Flour and Why It Matters
What Is Ash Content in Flour and Why It Matters for Bread QualityIf you've ever seen European flour labeled with numbers like T65 or T110, you've encountered the ash content system. Understanding ash content reveals a lot about flour quality and why fresh-milled flour produces fundamentally better bread.What Is Ash Content?Ash content is the mineral content of flour, measured by incinerating a sample at high temperature. What remains — the "ash" — consists of minerals like calcium, iron, magnesium, and phosphorus that were present in the grain. Higher ash content... Read more...
What Are Phytates and Why Sourdough Bread Is More Nutritious
What Are Phytates and Why Sourdough Fermentation MattersIf you've ever heard that whole grains contain "anti-nutrients," phytates are likely what's being discussed. Understanding phytates — and how traditional bread-making neutralizes them — reveals why fresh-milled sourdough is nutritionally superior to conventional bread.What Are Phytates?Phytic acid (phytate) is a natural compound found in the bran of whole grains, seeds, nuts, and legumes. It's the primary storage form of phosphorus in plants. The challenge? Phytic acid binds to minerals like iron, zinc, calcium, and magnesium in your digestive tract, reducing your body's... Read more...
Why Gluten-Sensitive People Can Often Tolerate Sourdough Bread
Why Gluten-Sensitive People Can Often Tolerate Fresh-Milled SourdoughIf you've avoided bread because of gluten sensitivity, fresh-milled sourdough might change everything. Many of our customers at Silo & Stone Co report that they can enjoy our bread without the discomfort they experience from conventional loaves.The Science Behind Sourdough and GlutenLong-fermented sourdough undergoes a natural process that partially breaks down gluten proteins. During the 24-48 hour fermentation that defines true sourdough, lactobacilli bacteria produce enzymes that hydrolyze gluten into smaller, more digestible peptides. Research has shown this process can reduce gluten content... Read more...
Why Rye is the Foundation of Great Sourdough Bread
Why Rye is the Foundation of Our SourdoughAt Silo & Stone Co, rye is at the heart of our base formulation — and for good reason. Rye grain offers a unique combination of nutritional density, complex flavor, and exceptional fermentation properties that make it ideal for artisan sourdough.The Nutritional Benefits of RyeResearch published in the National Library of Medicine highlights rye's impressive nutritional profile. Compared to modern wheat, rye contains higher levels of dietary fiber, essential minerals like manganese and phosphorus, and beneficial phenolic compounds that act as antioxidants.Rye's unique... Read more...